Cranberry White Chocolate Chip Cookies
Even though I work from home, snow days still have that same cozy, hibernation-type feel that they did when I was a kid. On typical days I get up, get showered, get dressed and head to my home office. On snow days I still get up and get showered, but I throw on my comfiest fleece sweatpants and my favorite hoodie sweatshirt, knowing that there’s no chance I’m heading out. All warm and cozy, it’s only a matter of time before I get the urge to head into the kitchen and bake. After all, what’s better than watching the snow fall from underneath your favorite blanket, with a mug of hot chocolate, and a fresh-baked cookie in hand?
These cookies definitely fit the bill when it comes to snow day baking. Chunky and hearty from generous amounts of oats, dried cranberries and white chocolate chips, they are slightly crispy on the outside and then give way to chewy softness inside. They are very reminiscent of the Cranberry-White Chocolate Biscotti that I make, which is a huge hit with everyone in my family.
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The original recipe calls for pomegranates instead of dried cranberries, but snow days mean using what you have at home and not being able to go to the store. So, I improvised, but would also love to try these with a pomegranates.
Hope you’re all staying warm and dry if you got snow this week!
Cranberry White Chocolate Chunk Cookies
Ingredients
- 1¼ cups (156.25 g) all-purpose flour
- ½ teaspoon (0.5 teaspoon) baking powder
- ½ teaspoon (0.5 teaspoon) baking soda
- ¼ teaspoon (0.25 teaspoon) salt
- ½ cup (113.5 g) unsalted butter, at room temperature
- ½ cup (110 g) light brown sugar
- ½ cup (100 g) granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup (81 g) old-fashioned rolled oats
- 1 cup (180 g) white chocolate chips
- 1 cup (121.21 g) dried cranberries
Instructions
- 1. Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper or a silicone baking mat; set aside.
- 2. In a medium bowl whisk together the flour, baking powder, baking soda and salt; set aside.
- 3. In the bowl of a stand mixer, cream the butter and both sugars together until light and fluffy, about 3 minutes. Add the egg and the vanilla extract and mix until well combined. Reduce the mixer speed to low and gradually add the flour mixture, mixing until just incorporated. Using a rubber spatula, stir in the oats, the white chocolate chips and the dried cranberries.
- 4. Roll dough into balls - about 2 tablespoons of dough per cookie - and place on the prepared baking sheets. Flatten the tops slightly with your fingers. Bake until cookies turn slightly golden about 10 minutes. Remove from the oven and let cool on the baking sheet for 2 minutes. Transfer to a wire rack until completely cool. Store in an airtight container at room temperature.
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I was wondering if this recipe would work with fresh cranberries? I have a ton, and I wanted to use them up! These cookies look so tasty. :D
Hi Dara, I haven’t tried that, but I think you could. I would use maybe 1/2 as much (they are bigger!) and make sure they are thoroughly dried if you rinse them first.
I’ll try that! Thank you so much. :)
I made these yesterday for a new mother and she loved them! I used a total of 2/3 cup sugar and that was enough for us. They were really, really delicious! After I baked a few, I added the zest of two oranges to the rest of the dough and that just put them over the top. Thanks for the recipe!
Made these for my cookie exchange party. They turned out lovely! Though the batter was maybe even more delicious then the cookies. They were nice and chunky & the craisins were a nice flavor and moistness. thanks for the recipe
hi — i just made three batches of these. Started with one batch, they were so good, I quickly made two more batches for the large group I’m serving as I felt they’d go so quickly. I enjoyed the batter (pre cooked) so much and would like to know if you think the batter will serve as a great base for a chocolate chip oatmeal cookie or do those cookies usually require a change in ingredient? Thank you! Also, I used the Cook’s Illustrated method of putting cookies on baking tray. Once they cooled, they were very chunky looking but the chips and cranberries seem very prominent as if it needed more batter. Did i need something addition to raise the batter or was this just something with my oven?
Love your web site so much! Photos are so enticing.
Thanks, Steph
I think you could definitely adapt these for an oatmeal chocolate chip cookie! I’m not sure which shaping method you used, but it sounds like they spread a bit? Could have been a too-hot oven, too-soft butter or a greased baking sheet. Hope that helps!
It’s June though spring is nowhere to be found here in Milwaukee….hence, my search for a cozy-up with a blanket and a warm cookie..type recipe. This sounds good. I am trying it right now…hope they turn out. The reviews are encouraging.
You’re recipes are amazing! Thank you for sharing!
I’ve made a variation of this cookie with some orange zest added to it, try it, it brings a whole new dimension to the cookie!
I am so glad I stumbled across you post…dried cranberriess and white chocolate are one of my favorite additions to oatmeal cookies! To add a little something extra, I always throw a bit of cinnamon and nutmeg into my batter. Yum!
I’ve made these twice now and they are so great! My spoiled kids say they will not eat cookies with fruit in them. I say what fruit, canberries don’t count as a fruit. But I’m not complaining. It just means there are more for me. :)
Maybe a dumb question….But how do you get such a cute pink background? Is it just paper against the white foam core board you suggested using in your “Food Photography 101: The Basics?” And how is there no edge between where the cookies sit and the background? :) Thanks! These look delicious!
Hi Abby, Not a dumb question! I clip background paper onto a piece of foam board and let it flow down onto the table, which is why there is edge – it’s all the same piece of paper.
I don’t usually try recipes from blogs and then comment but I had to do so for these cookies. I made them yesterday and handed a few out to some friends and the concensus is — THEY ARE AWESOME!!! Thank you for posting this cookie recipe. I have added this recipe to my collection.
I made these yesterday and they came out great. I don’t normally like fruit in my cookies, but I couldn’t stop marveling over the combination of white chocolate and cranberry. Thanks for another great recipe!
I can’t wait to try out these cookies!
Fresh baked cookies are the best and these look absolutely delicious! – Rachel
Loved reading this recipe the other day…and then today I saw it on the Foodbuzz Top 9 – congrats! :)
I’d love to be stuck with a snow day loaded up on these! Actually, I’m really hoping for a snow day from class today… these cookies may be on the agenda, regardless!
I make these cookie, minus white or semisweet chocolate for my son, who doesn’t like white chocolate or semisweet chocolate. I have told him that white chocolate isn’t really chocolate, but he still won’t eat “white chocolate”. anyway, I’m glad to know that I can bake with arils,a and they won’t self destruct!
Yummy, Yummy!!!!!!!!!!!!! Thanks for sharing!!!
Mmmmm! Sounds like the “PERFECT” cookie! I do have a quick question for you though. If I wanted to add a little toasted coconut to the recipe to give it a subtle coconut flavor would you adjust any of the other ingredients so it keeps the “chewy” texture or do you think it would be fine if I added say 1/3 cup of toasted coconut?
I think you could definitely add coconut. Great idea!
Looks wonderful. I’ve been seeing so many cookies with white chocolate and cranberries/cherries in them lately, it’s got me craving for them baaad. I may have to make a batch this weekend. Hm…
My mom used to make cookies for me very similiar to these around Christmas time. They are one of my favorites–the cranberries and white chocolate are perfect together!
Lovely! Cranberries and white chocolate chips are such a great pairing… One of my favorites!
These look just perfect. Snow is so magical so long as you don’t have to go outside and battle it. I really love your photos, especially the third one with the small trail of crumbs on the side.
Perfect execution on these cookies. Cranberry and white chocolate really are a dynamic duo… Yum!
These are my favorite cookies! There’s something about the tart cranberries and sweet white chocolate that really melts my heart.
Fun pictures! I love the combo of cranberry and white chocolate!
Oh, I wish I could stay in every snow say, but then again I’d be indoors for most of winter. In Finland, not even schools have snow days. If we had, munching on these would be a perfect way to spend them!
White chocolates and cranberries – oh fantastic choices! I could definitely go for a few of these!
If I worked at home, I’d probably be an unkempt mess. The fact that you get up and shower and stay on schedule speaks to your self discipline :). We’ve gotten a ton of snow where I am, and you’re so right, baking is exactly what’s best. I’ve spent a few hours in the kitchen myself :). These cookies look absolutely lovely.
I look forward to making these because I love white chocolate and got a big bunch of dried cranberries. Thanks too for including the link to the original recipe because I had been wondering for a long time whether pomegranate arils would hold together if baked. Apparently they will. I’ll have to try them too. Your cookies are fantastic and I can’t wait to make them.
Great post. They look delicious.